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Sunday, August 31, 2008

As u all know how to make IDLI i am here by telling Sambar recipeIngredients:Idli batterBengal gram dal/channa dal-1/2cupMoongdal-1/2cupSmall onions-5 or 6Red chilli Pwd-1tspCoriander Pwd-1tspCoriander and Curry leavesTomoto-1large no.Tamarind -small pieceSalt to TasteTurmeric a pinchSeasoning ingredientsOil-1tbsp Preparation:1.First pressure cook bengal gram and moong dal along with tomoto and turmeric.2.soak tamarind and onions separately,so that onions skin comes out easily.3.Once the pressure comes out,smash the dal with wooden stick,to that add red chilli and corianderpwd,tamarind juice,coriander and curry leaves,salt.4.Heat a kadai with oil add seasoning ingredients and small onions,once the onions fry add the dalmixture to that and mix well.5.Allow it cook till comes to close.6.Serve hot hot IDLI SAMBAR.

Friday, August 29, 2008

Preparation:1.Heat a pan with ghee, roast cashew and badam.Keep aside2.In the same pan add rava and fry till rava changes colour.keep aside3.After cooling the rava ,add sugar and required milk to make balls,add cashew nuts into that.4.And make balls and allow to it to dry.5.Then Tasty Tasty RAVA LADDU is ready.Sending this to Sweet Series-Chikki and Laddu.

Thursday, August 28, 2008

Ingredients:Gram flour-1cup Onions-2nos Jeera-1tsp Red chilli pwd-1tsp Salt to Taste Oil for fryingPreparation:1.chop onions into long fine pieces and wash.2.Add salt,jeera and add the flour mixture spoon by spoon,without adding water(because we haveadd salt to chop onions,that water is enough)3.Heat 2tbsp of oil slightly and add to the above mixture.4.Heat a kadai with oil for deep frying the onion batter.5.Take them into kicthen towel and serve hot hot onion pakkodas.

Preparation:1.Roast all the ingredients for the masala and grind to a paste.2.Take a pan,put some oil in it,add cloves,cinnamon.and fry chopped onions tillbrown.Then add gingergarlic paste.3.Add the grind paste to it and fry till raw smell goes,add salt and reqiuredwater.4.add boiled eggs,allow to cook till gravy becomes thick.5.Finely garnish with coriander leaves.6.serve Spicy Egg curry with rice or rotis.

Monday, August 18, 2008

Preparation:1.Heat a pan with oil,add red chillies fry till they changes colour,then add bengalgram dal.Fry dal also till it changes light brown colour.Take them into a plate.2.In the same pan fry onions,tamarind,fresh coconut chopped.Allow it to cool.3.Grind all the fried ingredients into chutney.4.serve this chenaga pappu-coconut chutney with rice/chappathi.

Thursday, August 7, 2008

Preparation:1.soak urad dal for 4hrs.2.Grind urad dal without adding water.3.Grind greenchillies,then add chopped onions,coriander,curry leaves to the batter.4.Add required salt.5.Heat a pan with oil and make the batter like vaad's and pour into oil,turn both sides till they turn golden colour.Then hot hot udi Garallu is ready.6.Actually we serve UDI GARALLU with chicken on boggi day,but it can be served with coconut chutney.

Preparation:1.Clean and cut Brinjals into 4pieces and keep them in salt water so that it will not become sour.2.Heat a pan with oil,add seasoning ingredients,chopped onions fry them till onions turns brown,then add brinjals,turmeric.Saute them for while and close it with a lid untill brinjal changes colour.3.Then add tomatos fry them till soft,then add red chilli,coriander pwd and again fry for a mints.Add required water,salt to get gravy.4.Once the gravy becomes thick add groundnuts pwd.5.Finely garnish with coriander leaves.6.Serve with chappathi/rice.